1 Cantaloupe
Lg plain yogurt
1 bag of mixed greens
1 opened container of pizza sauce
approx 1/4 lb deli ham
1 avocado
2 lemons
1 bag of radishes
3 sm containers of mac & cheese
The saddest part is that I have yet to even get to the pantry or the freezer, let alone opened the refrigerator in the garage. The food that I pulled out of my kitchen refrigerator is estimated at about $13.00 of wasted food that could have been used to pay down my credit card or help with my electric bill; this is only one week of food waste which means that I could be throwing away over $600 a year.
After doing a little bit of research, I found some tips on food storage that I will begin to implement:
- Store vegetables and fruits separately to reduce ethylene gas build up in the refrigerator
- Store herbs upright in a glass of water covered with at plastic bag for longest shelf life
- While foods like Apples, Cantaloupes, and berries should be stored in the refrigerator, bananas, tomatoes, watermelon, and mangoes should be stored on the counter out of direct sunlight
- Store onions, potatoes, and squash in a cool, dry place
- It is recommended that berries are stored unwashed and in a single layer (this one seems a little tough for space reasons, so I will simply try to eat my berries more quickly)
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